The Best White Cake Recipe {Ever}

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you’ll love.

White Cake Recipe | ©

Okay, you asked for it. I’ve gotten so many emails and comments asking for “The Best White Cake Recipe” since I posted my The Best Chocolate Cake Recipe {Ever} a while back. Believe me, I wasn’t ignoring you.

You see, I had my Grandmother’s recipe for a Vanilla Cake and I had the recipe for my Butter Cake, so, I started working on trying to take the best of those two recipes while making the cake decidedly white and perfect for birthdays, anniversaries, and yep, even weddings, if you’d like.

My son declared this white cake recipe as “perfect” while Bart said, “Now, that’s cake.”

Umm, from him, that’s a good thing. I think.

My brother-in-law called me to tell me that this was to be his birthday cake every single year until the year he dies. We had a good laugh at that one, but I have to remember each June to make sure not to make him another version of cake on his birthday from this point forward. That’s pressure, because the older I get, the less I seem to remember. Heh.

My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.

While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mind you) that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white.

Make sense?

White Cake Recipe | ©


I used my Fluffy White Buttercream frosting, which I doubled, when I frosted the cake, but you can really use whatever frosting is your favorite on this cake. Strawberry Buttercream Frosting, Cream Cheese Frosting, Espresso Chocolate Buttercream Frosting? Any would be fabulous!

So, the next time you need a white cake recipe, give this one a try. I think you’ll love it!

Here’s my White Cake Recipe. My family calls it the best. Ever.

Yield: 12

The Best White Cake Recipe {ever}

Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love.
4.38 from 597 votes
Did you make this recipe?


  • 1 cup (2 sticks) butter softened
  • 1/2 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup whole milk room temperature
  • 1/2 cup buttermilk room temperature
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
  2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
  3. Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
  4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
  5. Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
  6. Frost cake as desired.


Some people have had problems with the cake not rising. Try creaming the butter shortening, and sugar until light and fluffy, about 3 to 5 minutes. Don't over beat when adding eggs and other ingredients, just mix gently until incorporated well into batter.
-This recipe makes approximately 24 cupcakes when cupcake tin is filled more than 3/4 full. When filled 1/2 full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes.
- If you preferred the original white cake recipe, it used 1/2 teaspoon baking powder and 1 cup buttermilk with no whole milk.
- If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude.

All images and text © Robyn Stone for Add a Pinch


Here’s to good cake! Love ya bunches!
Robyn xo

I thought I would copy this comment from The Pastry Life, comment #1062 to this area of the post as it might be helpful to you.

“Hi there, I am a pastry chef and have lots of knowledge of cakes, and why they do the funny things that they do. Let me start of by saying this cake is delicious, moist and fluffy! This is thanks to the seemingly large amount of sugar and fats, so do not reduce the amounts or make substitutions! If you’re that concerned about the healthiness of this cake, you should probably just avoid it.

This cake does not rise much, but that does not negatively affect its fluffiness. I followed the directions exactly, except for one very important step which I believe is why my cake is so fluffy inside and did not sink. Cream your butter, shortening and sugar altogether until very white and fluffy (about 4 minutes). After that, follow the instructions to a T. If you overbeat after adding the eggs, they will produce a tougher cake. Take extra care while rotating pans as to not deflate the cakes, and resist the urge to open your oven door to peek except when you need to rotate.

This cake does form a bit of a crust on top from the high egg and sugar content, which makes it more difficult to tell when it is done. Your best hint is your nose. If you can smell cake, then check it! If its not jiggly, take it out and scoop a little bit out of the middle to see if it’s done (you’re gonna cover it with frosting anyway). Don’t trust the toothpick-test!

Sorry for writing a novel, I just know how hard it is to make a great white cake and this recipe is probably the best I’ve had yet, so it made me sad to see how many people were disappointed by it due to their lack of pastry knowledge and proper method.”


2,684 comments on “The Best White Cake Recipe {Ever}”

  1. Could I half this recipe? If I did would it be better to use 3 eggs or 2?

  2. Hi, I really want to make this recipe. What would the measurements be for a one layer cake?

  3. I need to make a cake for a reception. The pan is 12x18x2. Can you tell me how much batter I will need? 
    Thank you. This sounds like a delicious cake. Can’t wait to try it!

    • I’ve not made that size cake with this recipe Barbara. This cake recipe makes a three layer cake using 3 – 9 inch cake pans. I’ve included some tips close to the recipe and comments from a professional pastry chef who bakes my cake recipe. I hope you enjoy the cake! It’s absolutely delicious and one of our favorites! xo

  4. Excellent recipe!  I followed the recipe and applied techniques from the notes section. I have used this recipe multiple times to make cupcakes!  Friends and family are always asking me to make white cupfir their special events like graduations and birthdays!  Thank you for sharing!

    Rating: 5
  5. can I add white chocolate in the batter to make white chocolate cake?

  6. I really want to make this cake right now but I don’t currently have buttermilk. Can I just use 1 cup of regular milk instead? 

    • You can make buttermilk easily by adding white vinegar or lemon juice to whole milk. Look up measurements. Hope this helps.

  7. Does this cake and the icing need to be refrigerated? Also the chocolate cake and icing?

  8. Could you use cake flour for a better crumb on the cake?


    • You can. I use an all-purpose flour that is very light and airy, so if you prefer, you can use cake flour.

  9. Can u pls make it egg and glutenfree like ut chocolatecake?

    • Hi Izza,
      I’ve not made this Best White Cake with those modifications, but I have added my Best Vanilla Cake, which is the “sister” cake to my Best Chocolate Cake and has modifications to make it egg and gluten free listed in the blog post. I hope this helps and that you enjoy it Iza! Thanks! xo

  10. You mentioned in the introduction that you used 8-inch pans, but in the notes above, 9-inch pans.
    I’m going to make a tiramisu cake with this as my base.  What size pan would.suggest?
    Can’t wait to try it.

  11. Have you ever tried it with a little almond extract? Thinking about subbing some of the vanilla extract for almond extract, but not sure how much?  Maybe 1 1/2 tsp vanilla to 1/2 tsp almond?

  12. This is the best white cake ever. I did substitute an extra stick of butter in lieu of the shortening. Everyone loved it!!!

    Rating: 5
  13. Very lovely moist 3 layer white cake: I used cake flour and sifted all dry ingredients.  I will use this recipe again

    Rating: 5
  14. Hi Robin
    What brand of All Purpose flour do you use for this cake to get it light and airy?

    • Hi Maria,
      I prefer using White Lily Flour for my baking as gives a light, fluffy texture to cakes and other baked goods. I also have some tips for this cake in the blog post and have shared tips from a pastry chef who bakes this cake. I hope all of this helps and you enjoy the cake! It’s really delicious! xo

  15. Can I use all butter and no shortening?

  16. I have made this cake at least 10 times and it always comes out great! I have used the white cake to make cakes with ombre layers and the white base contributes to true colors. Today I am making a blue ombre baby shower cake.

  17. Cake is so oily I used almond flour instead of regular flour maybe that’s why it looks like raw cake in the middle it’s so oily 

    • I’ve never made this cake with almond flour, Jo, but I believe you are correct. Almond flour is a bit more oily than the flour used in this cake and I’m not sure of the results when using it. Thanks!

  18. Just made this cake a great success can you put fondant over this cake. Pat 

    Rating: 5
  19. Looks great… Do you think it would be ok to substitute the milk with canned coconut milk and the vanilla extract with coconut extract to make a coconut cake? Thanks!

  20. This is by “way far” the best yellow cake I’ve Eva made …and I’ve been baking for 48 years

    Rating: 5
  21. This is a beautiful beautiful white cake recipe! I use it for wedding cakes, birthday cakes, baby showers, etc. It also turns into a very wonderful coconut cake!!

    ❤️ Thank you for sharing your wisdom!

    Rating: 5
  22. Hi! So excited to try this. Can I use egg whites only to reach a whiter color? 

    • Hi Karla,
      I found in my recipe testing that I had better results when using the whole eggs.
      In my blog post, I give some details about my recipe testing and tips for making the cake. There are also some tips in a comment from a pastry chef who bakes this cake (I shared those after the recipe).
      I’m excited for you to try it too and hope that you enjoy it as much as my family & friends do. It’s always a fav around here! xo

  23. I love it!!!!!

    Rating: 5
  24. Well done! Great post…

  25. This truly IS the best vanilla cake ever!  I live at a very high elevation (over 7,000 ft) as well as a dry climate.  I used the high altitude adjustments you suggested.  The cake remained adequately moist while still holding a good shape for torting and decorating.  It’s not too sweet, so it’s a great cake to pair with a very sweet buttercream frosting.  After years of baking and decorating cakes, this is now my go-to recipe for vanilla cake.  Thank you!  

    Rating: 5
  26. Could I use cake flour?

  27. I just made this for my mom’s birthday. I found it a bit sweet. Could I leave out one cup of sugar? Would it really adversely affect the bake?

    Rating: 3
    • I would not leave out any of the sugar, Shawna. It can affect the baking results. There is a comment I’ve shared from a professional baker who bakes this cake that may be helpful. Thanks

  28. Hi! Just recently asked a question to the “best vanilla cake” page regarding making it a sprinkle/funfetti cake but having seeing that you also have this white cake, this maybe a more appropriate recipe for it. My questions are: 1) can i make this into a funfetti cake, how many cups of sprinkles should i put without being it to sweet from the sprinkles or changing its consistency? 2) three layers of a 9 inch round seems too much, has anyone tried making this with only 2, 9 inch round, how can i decrease the recipe for it? 3) can i make this without using shortening? Or maybe i can substitute it to vegetable oil? Thanks! I can’t wait to try it, i am plannig on making a barbie cake for my daughter. Wish me luck! 🙂

    • I have made this cake funfetti, I did not measure the amount of sprinkles, I just through a bunch in and it turned out very well and did not change the flavor or texture. Just be careful as sometimes the sprinkle die will bleed and change the color of your cake.

      • Thanks for the reply! Have you ever nade it on just 2, 9 inch rounds? If so, how do i safely decrease the recipe? And how about using vegetable oil instead of the shortening? Thanks!

  29. I have used this recipe many times when making cakes for my children’s birthday parties. I always get a ton of positive feed back on it. It almost has the flavor of a sugar cookie, which I love. I have always followed the recipe exactly as written. There have been times when I doubled the recipe due to the size of the cakes I was making, but I have found that it turns out better if I just make 2 batches of the original recipe. I do end up with a little bit of a crust, usually more so on the edges, I typically just trim it off and my kids like to eat the scraps. Thank you for posting this recipe it is my favorite!

    Rating: 5

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